Improvement of solubility, emulsification property and stability of potato protein by pH-shifting combined with microwave treatment and interaction with pectin-Reference-Cited by-同舟云学术

Improvement of solubility, emulsification property and stability of potato protein by pH-shifting combined with microwave treatment and interaction with pectin

Published:2023-12 Issue: Volume:56 Page:103301
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Han Wenxin,Shi Wenli,Gong Deming,Zhang Guowen

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference76 articles.

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